HACCP Australia - HACCP International

HACCP Australia
Food Safety Bulletin
ISSUE 1 2004
SOMETHING FOR EVERYONE
This is the first HACCP Australia Food Safety Bulletin and is
designed to offer information, news, tips and updates to the
Food and Beverage Industry. Whether you are managing a
processing plant, opening a restaurant or merely looking for
a suitable and food safe product, we do trust this periodic
journal has something of interest for everyone. Many of the
articles herein have been written in response to the
information most commonly sort by our customers and the
industry in general.
HACCP Australia has no interests outside the food,
beverage and water industries and, as such, is Australia’s
leading specialist ‘food safety’ organisation. HACCP
Australia undertakes a variety of food safety projects for
companies throughout Australia and the region including:
◗ Composition and accreditation of Food Safety Programmes,
◗ Food Safety Training
Ministers, from Australia and New Zealand, agreed to
policy guidelines for four important areas of food
management. These policy guidelines have now been
referred to Food Standards Australia New Zealand (FSANZ)
to commence the food standards development process.
Ministers agreed that food safety programs, in highest risk
sectors, be made mandatory in Australia and adopted
policy guidelines developed by the Ministerial Council to
improve food safety management in Australia. These
principles include overarching recommendations on which
food business sectors should develop and implement
mandatory food safety programs.
Those food business sectors included in mandatory food
safety programs will be:
◗ food service in which potentially hazardous food is served to
vulnerable populations (eg. hospitals, nursing homes);
◗ producing, harvesting, processing and distributing raw oysters
◗ Verification and Endorsements of products supplied to the
food industry
and other bivalves;
◗ catering operations serving food to the general public, and
◗ Food label compliance
◗ producing manufactured and fermented meat
◗ VQA Programme Management
◗ Research and Specialist Projects
FOOD SAFETY LEGISLATION UPDATE
The last meeting of the Australia and New Zealand Food
Regulation Ministerial Council in 2003 was held in
Auckland at the very end of 2003. The Ministerial Council
of ANZFRMC, which comprises Health and Agriculture
Implementation of mandatory food safety programs for
these sectors will be required within two years after the
amendments to the Food Standards Code are gazetted.
This allows for a flexible approach to implementation.
New Zealand is currently reviewing both mandatory and
voluntary risk-based management plans in the context of a
broad ranging Domestic Food Review.
www.haccp.com.au
HACCP AUSTRALIA PTY LTD 17-23 Myrtle Street, North Sydney, NSW 2060
Tel : 02 9956 6911 Fax : 02 9956 7313 Email : [email protected]
Only products that carry HACCP Australia endorsement are advertised in this bulletin. They have been thoroughly examined by food technologists
to assess their suitability in terms of food safety for use in food operations employing a HACCP based safety programme. Please see p12 for further
details of endorsed products.
Effective Risk Minimisation that’s easy to Implement
2
Across the spectrum of hospitality/
Using each of the five different coloured Chux Superwipes
accommodation today, it’s imperative that
exclusively for particular applications such as cleaning food
hygiene and safety standards be maintained at their highest
preparation areas, toilets, washrooms and for general purpose
possible levels. As a professional working in this demanding
use – helps maintain hygiene guidelines in accord with
environment, you’ll already be aware that Chux Superwipes
Hazard Analysis Critical Control Point methodology.
are the leading cleaning cloths on the market. Chux offers
You can nominate which colours are to be used
superior durability, rinseability and absorbency.
in which areas and Chux can even provide a wallchart
But did you also know Chux has a HACCP Australia-approved
listing these to familiarise staff with the system. So try the
Colour Coding system to minimise the risks of cross-
Chux Colour Coding System today and you’ll wonder
contamination of workplace surfaces during cleaning?
how you ever did without it.
Clorox Australia.
We’ve got your needs covered.
HACCP Australia’s evaluation of Chux
Superwipes (PE-197-CA-01) concluded
they satisfy all requirements in accordance
with the standards of HACCP Australia Food Safety
Accreditation Systems.
NSW 02 9794 9500 · VIC 03 9840 0111
QLD 07 3397 7266 · SA 08 8373 2661 · WA 08 9322 5077
CLEANING AND SANITATION UNDER THE
AUDITOR’S MICROSCOPE
When auditing a food facility, HACCP Australia’s Food
Safety Auditors look for a number of key elements regarding
cleaning and sanitation. These key elements include:
◗ What chemicals are being used and how? Appropriate
and food-safe chemicals and methods should be
employed by those carrying out the cleaning. MSDSs
should be held on site for each chemical being used.
safe &
suitable
Scotch-Brite™ Scourers
and Sponge Scourers
◗ Cleaning instructions should detail chemical dilutions,
frequency and equipment to be used.
◗ The equipment being used should not pose a risk to the
process. Items, such as steel wool for example, can
introduce dangerous metal fibres into the operation
through the cleaning process and this danger can be
eliminated by using an alternative ‘food-safe’ material.
◗ Chemicals must be stored safely in an area where spills
will be contained and not effect either the food product
or its packaging.
◗ The cleaning regime must be appropriate for the
process. In areas where microbial contamination is an
issue, surfaces must be both cleaned (removal of soils)
and sanitised (destruction of micro-organisms).
◗ A ‘cleaning sign-off document’ should be employed to
ensure that routine tasks are, in fact, carried out in
accordance with the schedule in the HACCP
programme.
◗ Cleaning should be verified in a proper manner.
▼
Such verification might include surface analysis for
microorganisms, internal audit-based visual inspections
and routine pre-start-up checks.
Colour Coded
Cleaning Cloths
Doodlebug™ Cleaning
Pads
Surface Cleaners
Griddle Cleaning
CLEANING SOLUTIONS
CLEANING &
SANITATION
For further information,
please contact 3M on 136 136
3
CLEANING &
SANITATION
Continued from previous page
◗ Colour-coded materials and equipment should be
employed to identify the correct product and area of
usage thereby minimising the chances of crosscontamination.
Ensure your
cleaning products
are food safe
and don’t
compromise your
HACCP
programme
INDUSTRY
SERVICES &
RESOURCES
FOOD LABEL FOCUS TO INTENSIFY
(ADVERTORIAL)
The restructuring of the various State Food Authorities over
the last 12 months has allowed additional resources to be
allocated to the enforcement of the labelling standards for
packaged food products.
Most businesses have progressed to full compliance with
section 1.2 of the Food Standards Code, although a
number of operations are still manufacturing and packaging
food that is in breach of the standards. Our research has
shown that the common failures occur in the following areas:
◗ Absence of a correct nutritional panel
Be aware that when auditing a facility during operating
hours, evidence of normal operating daily soil build-up is
usually not considered as a non-conformance. Most cleaning
non-conformances come from yesterday’s, or last week’s, dirt.
Check your own routine against these points and you will
be well on your way to an auditor tick for ‘Cleaning and
Sanitation’.
◗ Failure to have an appropriate date code
◗ Incorrect or missing statement of ingredients
◗ Lack of identification of the manufacturer
◗ Failure to correctly identify characterising ingredients in the
ingredient statement
◗ Failure to comply with the requirements of mandatory
warnings
◗ Failure to describe storage and usage conditions
AVANTI
CHEMICALS
HACCP Endorsed Cleaning and
Sanitising Products
Liquids and powders specifically for food
processing equipment, benches, vessels,
implements, CIP lines, and more.
Our long-term food industry customers
include some of Australia’s major food
manufacturers plus numerous all-important
niche and boutique manufacturers.
Specialist advice on all your cleaning and
sanitising requirements:
Geoff Hall 0419 997 948
NSW Contact: Trevor Adolphus: 0407 737 453
Avanti Chemicals
26 Notar Drive Ormeau, Qld. 4208
Phone: (07)5549 3666 Fax: (07)5549 3622
Email: [email protected]
4
Although there are a number of exemptions under the
code, most packaged food is covered under the legislation.
Failure to comply with the code can result in withdrawal,
confiscation of stock and potentially, prosecution under the
State Food Acts.
If you are not sure about the compliance of your labels,
research the Food Standards Code yourself and/or talk to
some experts in the field. Direct enquiries to FSANZ can
save you time and provide interpretations on specific
issues. It can be very worthwhile engaging specialist
consultants such as Food Labels Australia when addressing
issues that are less defined.
Food Labels
Australia
Food Labels Australia specialises in the interpretation and
requirements of Food Labelling legislation, both in Australia
and Overseas. We can offer expert assistance in
• Compliance Determination
• Design of label content
• Analysis and data formatting
Please contact Food Labels Australia, at HACCP Australia
on 02 9956 6911 or www.foodlabels.com.au
FOOD SAFETY STARTS AT THE FACILITY
DESIGN STAGE
Processing and packaging of food takes place in diverse
locations and physical structures and on many different
scales. The overall design of a facility, from receiving area
to shipping dock, is an important consideration in
eliminating opportunities for chemical, physical, and
microbial contamination. Both direct contamination and
cross-contamination of product can be minimized with
proper attention to physical design, construction material
selection, and facility traffic flow.
The building should be designed so that incoming products
never cross paths or mix with finished products. This is a
recommended practice for all processed food operations.
Occasionally, the available space is limited, but physical
separation of zones using walls or other barriers can
achieve adequate separation. In addition, separate or
segregated zones for chemical storage and mixing, and
maintenance and fabrication shops are needed. Metal
detectors at the end of the product line and in-line magnetic
separation offer a very effective method of capturing metalic
foreign objects.
A properly designed facility is important because the
additional mixing, processing, and packaging steps that
may be part of food processing increase the opportunity
for cross-contamination. Pallets and bins coming directly
from a supplier may also be a source of contamination.
Proper facility design can significantly reduce this potential
hazard. Finally, processed, but unprotected, product should
not be stored in the same location as raw materials, dirty
containers and pallets. Additionally the facility should
have sufficient storage room space to keep processed
product, which is being held for later mixing and packaging,
separate from incoming and stored materials.
Like the overall facility design, the movement of processing
water, waste streams, airflow, and employees should be
planned with food safety in mind. To conserve water and
minimize wastewater discharge, many facilities recirculate
water.
In a similar manner, some facilities have air-filtration systems
installed for central distribution and airflow counter to
product flow. In these systems clean filtered air moves with
a positive pressure from the cleanest areas--packaging and
packing--back toward the receiving area. Positive pressure
flow (backward airflow) helps reduce the entry of dirt and
debris. Expert advice should be sought to select materials
▼
FACTORY
EQUIPMENT &
MACHINERY
5
FACTORY
EQUIPMENT &
MACHINERY
Continued from previous page
that facilitate cleaning and sanitation, and to design
adequate floor slope for drainage. Flooring materials should
be suitable for your facility and selected to be resistant to
chemical damage and cracking from equipment movement
and constant use and washing. Cracks in flooring are
difficult to clean and may easily become a site for residue
accumulation and subsequent microbial growth.
Walls should be constructed of materials that are readily
cleaned and will not serve as a home for pests. Sealing
and screening must be used to exclude pest entry through
windows and vents.
Any access doors leading directly from outside the facility
to the processing and packaging area should be designed
with food safety in mind. An effective design utilizes a
double entry barrier, sometimes in combination with a
"forced-air curtain" to help exclude insects. In this design,
Note the location
of handwash
facilities and
dials immediately
outside process
room entry
each person must enter self-closing doors, which open in
opposing orientation, left to right then right to left. The doors
leading directly to the outside must first close to allow the
second door to open. The use of such doors during
operating hours should be strictly controlled. Cautionary
signs and boot dips alert the worker or maintenance person
that they are entering a clean area. The areas outside the
facility should be designed and maintained to minimize the
potential for attracting or harbouring rodents and other
potential sources of human pathogens. Landscape design
and weed control programs should be part of the overall
food safety plan.
The location and design of drains, floor flumes, and pipelines
can be made to greatly improve the ease of maintenance
and effectiveness of clean-up procedures. Expert advice
should be sought to design placement or protective aides
to prevent pipe and wall condensation from becoming a
source of contamination. Drains should be fitted with seals
and grates capable of preventing rodent entry. The use of
floor flumes should receive careful consideration because
of the potential for contamination of the room air or nearby
equipment surfaces. This is especially true for floor flumes
that carry water waste from one segregated area across
another.
6
The design of the collection area for wastewater should
incorporate systems to prevent product or equipment
contamination that might serve as an attractant for pests.
If you are thinking of new plant or moving premises – get
some expert food safety advice early in the process.
ENDORSEMENT FOR ‘HARD’ EQUIPMENT
When evaluating equipment for HACCP food-safety
endorsement, a number of key issues are taken into
consideration regarding food safety impact. Essentially,
these are:
◗ Food contact surfaces must be constructed of an
appropriate ‘food grade’ material.
◗ The design of the item must minimise the risk of pieces
of the machinery itself contaminating the food. Fixtures,
nuts, bolts etc should be designed to minimise any risk
of coming loose and entering the product stream.
◗ ‘Unseen’ components such as lubricants, seals and
others must be of an appropriate food safe grade.
◗ The equipment must be easily cleaned and be free of
‘hang-up’ points or areas which may collect food
particles. For example, threaded surfaces should not
be exposed, corners must be coved and open, small
grooves or gaps should not exist.
◗ The equipment must be resistant to the chemical or
temperature sanitation techniques that it will encounter
as a component in food processing plant or equipment.
Surfaces and fittings should not suffer damaged as a
consequence of prolonged or frequent exposure to
chemical cleaning agents.
◗ Failure of a component should not, in itself, present a
contamination risk nor should it present a risk of such
elsewhere in the process. It needs to be able to
demonstrate ‘failsafe’ characteristics. The’consequence
of error’ in the use of the equipment should be low or
negligible either with or without control systems
integrated into the equipment design.
Only the very best equipment will meet the strict standards
based on real-life and applied food safety experience.
Examples of outstanding design in terms of ‘food safety
impact’ include the Frilich range of beverage dispensers,
Frostline’s icemakers, Reedy’s water coolers, Reefer
refrigerators, and Testo’s thermometers. In terms of components,
the Festo sanitary design terminals and cylinders are some
of the most impressive equipment we have reviewed and
are perfectly designed for use in the modern food industry.
Engineers, designers and those purchasing equipment really
should pay very careful attention to the food safety impact
of the equipment and components used in their process as
the smallest detail can make a very significant difference to
the safety of the finished product.
CATERING
EQUIPMENT &
CONSUMABLES
HAND HELD THERMOMETERS A VITAL TOOL
Digital thermometers, from a reputable manufacturer, with
verified accuracy performance, are an essential monitoring
tool in most food facilities. Many CCPs are monitored by
temperature checks and this is because temperature (or the
lack of it) is used to control the growth of, or kill,
microorganisms. A digital thermometer with an easy to
read display, shock proof, water resistant, a stainless steel
probe and accuracy to within 1 deg C are the recommended
minimum requirements.
A good quality
thermometer is
essential - do not
compromise your
programme with
one of inferior
quality
Never use mercury or alcohol in glass anywhere near food.
Breakages can cause toxic chemicals and glass to enter
food.
all equipment between key areas. Knives, utensils, wiping
cloths, scrubbing brushes, tongs and containers are all
available in colour-coded systems.
Consideration should be given to colour coding all
equipment between key areas. Knives, utensils, wiping
clothes, scrubbing brushes, tongs and containers are all
available in colour-coded systems.
The catering and food service industry often use:
■
■
■
■
■
White for
Dairy,
Brown for Cooked meat,
Red for
Raw meat,
Blue for
Seafood,
Green for
Vegetables
However, there are many different food-handling processes
and no colour scheme could accommodate every
application. Any colour combinations are fine as long as
they are easily recognisable and all staff follow the rules.
Make and hang posters in a conspicuous place to remind
the food handlers of the code system. And check that all
staff recognise the colours – remember one in ten males
suffers from some form of colour blindness!
And don’t forget to calibrate your thermometers on a
routine basis.
COLOUR CODING
Colour coding is one of the very best food safety disciplines
and commonly used for items such as chopping boards.
But knives, cleaning equipment and other utensils will just
as easily cross contaminate foods particularly in raw/cooked
situations. Consideration should be given to colour coding
Many items are
colour coded
nowadays
7
HACCP
AUSTRALIA
ORIGINS OF THE HACCP AUSTRALIA FOOD
SAFETY ACCREDITATION LOGO
Sometimes, people who are not directly employed in the
manufacturing sector of the food industry ask about the
origins of the accreditation logo…
“What do the shapes mean?”
When writing a HACCP programme, one of the early
steps is to document the process steps involved. Typically,
this is done using a flow chart and a set of internationally
recognised symbols. The symbols used are those represented
in the accreditation logo and have the following
interpretations;
■
●
▲
➡
◗
8
SQUARE – An inspection step (such as weighing)
CIRCLE – An operational step (such as mixing)
TRIANGLE – A storage step (such as cool storage)
ARROW – A transport step (such as distribution)
D – A delay step in the process
HACCP Australian has incorporated all these symbols into
its highly recognised food safety accreditation logo - now
you know !
AQUAFORTIS
Clean and Catpure System
HOLDING &
COLD STORAGE
COLD STORAGE - WHAT CAN GO WRONG?
Failures in cold storage are a causal factor for some 25%
of all food borne illness events. Regulatory authorities see
this as a key area for control and recently a restaurant
owner was fined over $100,000 for an event that occurred
due solely to poor control of his cool rooms.
If you store food under cool room conditions, you must
ensure that:
◗ Your controller is accurate and capable of keeping the cool
room at the correct temperature. (Between 0-5 deg C) is
good for most products.
◗ Your refrigeration equipment is capable of holding temperature
even on hot days and through high use periods where doors
are often opened. If door opening and temperature gain is a
problem, strip curtains can assist greatly in reducing the rate
of heat gain.
◗ Ensure that door seals are in good condition and doing the
right job as per their design (they need to be kept clean too!)
◗ If you are using your coolroom to cool food down from high
temperatures, you will need a bigger system than one simply
designed to hold food at the right temperature.
◗ Get a good thermometer and check the temperatures often
(see article).
◗ Keep it clean and dry inside. Listeria is a dangerous food
pathogen and can survive and multiply at low
temperatures… your cool room is not a guarantee of food
safety.
◗ How often should I monitor?
Most coolrooms are monitored several times a day. A
good rule of thumb is this…ask yourself “In the worst case
scenario, perhaps a total failure of refrigeration, how long
will it take the food in my coolroom to exceed the critical
limit ?” Once you know this…..monitor your coolroom at
least as frequently as this period. Half this period is
appropriate in a coolroom which is being used frequently.
◗ What should I monitor?
Monitoring the air temperature in your coolroom is an
indicator only….what is really important is the product
temperature. Air temperature will go up and down
depending on door openings, where the temperature is
measured and the defrost cycle. Product temperature will
be more stable and is the key issue. Rather than probing
actual food with the associated problems of damage to
packaging, the food itself and the introduction of bacteria
to food products, we recommend a simple alternative. Keep
a PET bottle of water in the coolroom where it can be
easily accessed and measure the temperature of the water
each time. We call this a stored product substitute and it is
a quick, sanitary and accurate method to determine
product temperature in the coolroom. For a freezer, try a
bag of frozen peas, identified as a test item, for the stored
product substitute.
◗ What about data loggers?
Unless they have an alarm facility that triggers an alert
that will be noticed in the facility at the time the failure
occurs, these are not recommended. This is because it is
easy to become complacent with this equipment and many
times we have found a perfect data logger record of
temperature failures which occurred in previous weeks –
with no corrective action being taken at the time because
there was no alarm and the system was only downloaded
once per month.
Through auditing many thousands of facilities, we have
found that about 50% of all cool rooms and refrigerated
display cabinets are running at temperatures failing the
critical limit. Keep a close eye on your cool room; its
management is a CCP in your HACCP programme for a
very good reason.
COOLROOM MONITORING MADE EASY
Coolroom temperature monitoring is an easy task but is
often done incorrectly….It is also a very important task.
Some FAQs are;
9
HACCP
AUSTRALIA
HACCP AUSTRALIA HEAD OFFICE FACES
Many people involved with food safety find themselves talking
on the telephone to staff in the HACCP Australia office in
Sydney. We thought it might be useful to put a few faces to
the more familiar voices!! In the next issue we will bring you
KELLIE CAMPBELL
MARTIN STONE
six more (less attractive!!) regional office and specialist staff.
HACCP Administration
Technology Services
CLIVE WITHINSHAW
RACHEL HARRIS
PAUL SYKES
JO CAIN
HACCP Endorsement
HACCP Systems
Product Services
HACCP Project
Management
HACCP AUSTRALIA
Please call any of us for any of your Food Safety
requirements, be they:
•Food Safety Programmes •Product Endorsement
•Food Safety Training •Food Label Compliance
•Food Safety Auditing or any
Food Technology Services
10
We are Australia’s leading specialist food technology
company with wide ranging experience, a deep knowledge
pool and offices in NSW, Victoria and Queensland
HACCP AUSTRALIA PTY LTD
17–23, Myrtle St, North Sydney, NSW 2060
PHONE : 02 9956 6911 OR
05005 HACCP
FAX :
02 9956 7313
WEB :
www.haccp.com.au
EMAIL : [email protected]
HOSHIZAKI - THE WORLD’S MOST
RELIABLE ICE MACHINES
Hoshizaki cubed ice machines produces one of the smallest
cubes on the market and are unbeatable in terms of quality
and reliability. We have Ice Machines that range from a daily
production of 23kgs to over 5 tonne.
Hoshizaki Ice Machines are the only Ice Machine on the
market with HACCP approval.
For further information
call Frostline Refrigeration
Services on :
11
HACCP AUSTRALIA ENDORSED PRODUCTS SERVING THE FOOD INDUSTRY
The companies listed below carry a range of products or services that are endorsed by HACCP Australia as particularly appropriate,
from a food safety perspective, for use in food businesses employing a HACCP-based food-safety programme. Their products or
services have been rigorously reviewed by HACCP Australia’s food technologists and, in their expert estimation, are manufactured
or designed to meet all the appropriate food safety standards demanded by industry or regulation in Australia and internationally.
In performing the assessment, our technologists look for ‘world’s best’ in terms of food safety features and characteristics. Only such
products or services carry the HACCP accreditation mark. Some organisations who have completed the process are included below.
Many others are currently undergoing the process. If you are looking for particular food-safe products or services for use in a facility
operating a HACCP programme, please call us for advice and recommendation at any time on (02) 9956 6911.
COMPANY
PRODUCTS
CONTACT
3M
ADELAIDE OFFICE PROPERTY MGMT
AEROBEAM PROFESSIONAL PEST MGMT
ALCAB CABINETMAKERS PTY LTD
ARMACEL TECHNOLOGY GROUP
ASSURED PEST CONTROL
AUSSIE RED EQUIPMENT
AVANTI CHEMICALS
BRITETTE AUSTRALIAPTY LTD
CARTS AUSTRALIA
CLOROX AUSTRALIA
COLDSHIELD FLEXIBLE DOORS
COPES PEST CONTROL
CORPORATE PEST MANAGEMENT
CROWLE INDUSTRIES
DANFOSS
E D OATES PTY LTD
FESTO PTY LTD
FOOD SERVICE EQUIPMENT
FROSTLINE REFRIGERATION SERVICES
HACCP PEST MANAGEMENT
HEATCRAFT AUSTRALIA PTY LTD
IMPACT PEOPLE
KENCAN LTD
MAGICTANK SYSTEMS
MATRIX HR INTERNATIONAL
MERINO PTY LTD
MITCHAM TRADING PTY LTD
LANOTEC AUSTRALIA PTY LTD
PASCOES
OZ TANK PTY LTD
POWERTANK PTY LTD
REFRIGERATION RESEARCH
REJUVENATORS (THE)
RELIABLE PEOPLE WORLD WIDE
STEAM AUSTRALIA
STOP CREEP PEST CONTROL
STRIPTANK
TOMKIN AUSTRALIA PTY LTD
TESTO PTY LTD
WJB ENGINEERING
Scotchbrite™ Cleaning Chemicals, Scourers
Contract Cleaning Services for Food Premises
Specialist Food Premises Pest Management
Chilled & Hot Food Display Cabinets
Plastic Pallets, Food Storage Containers, Food Grade Shelving
Specialist Pest Control Services for Food Premises
Aquafortis Hot Water High Pressure Clean & Capture Equip.
Cleaning Chemicals for Food and Agri Businesses
Scourers, Sponges and Cleaning Aids
Coffee and Food Carts for Mobile Food Sales
Glad™ and Chux™ range of Cleaning and Wrapping Materials
PVC Flexible Doors for Food Premises
Specialist Pest Control Services for the Food Industry
Specialist Pest Control Services for the Food Industry
Utensil and Food Packaging Services
M2 Alarm & Monitoring System
Full range of Food Grade Cleaning Equipment
Pneumatics and valves for food manufacturing equipment
Frilich juice dispensers and other buffet equipment
Hozshizaki Ice making equipment & cold room services
Specialist Food Premises Pest Management Services
HACCP specification cool room thermostats and alarms
Provider of HACCP trained staff to the food industry
Kee-seal disposable piping bags
SS deep cleaning tanks &systems for pans and trays
Provider of HACCP aware staff to the food industry
Swipes™ disposable and anti-bacterial paper cloths
PVC and Polyester Trolley covers for food protection
Suppliers of Food Grade Lubricants
Cleaning Chemicals for the food industry
SS deep cleaning tanks &systems for pans and trays
SS deep cleaning tanks &systems for pans and trays
Versatile, mobile refrigerators for travelling & remote use
Specialist Cool room cleaning and rejuvenation services
Provider of HACCP trained staff to the food industry
High temperature steam cleaning equipment
Specialist Pest Control Services for the Food Industry
SS deep cleaning tanks &systems for pans and trays
Providers of colour coded catering utensils
Specialist thermometers for use in the food industry
Magnetic Separation Technology and Services
136 136
08 8284 4679
02 9636 5840
07 3245 6789
02 9450 0900
02 9896 0395
1800 804 878
07 55493666
02 9642 6411
02 9888 5200
02 9794 9500
1800 462 233
1800 131 315
02 9311 1234
02 9568 4599
02 9648 4982
03 9469 6900
1300 889 696
02 9938 5000
03 9796 5933
02 9922 3743
03 9561 0199
07 3229 6399
07 3272 9688
02 4959 3235
02 9360 9111
1800 622 018
03 98737277
07 3373 3700
08 9353 3900
1300 66 88 66
0411 441 441
08 8398 3224
0407 292 826
02 9360 9111
1300 795 050
02 9315 7745
03 9597 9726
02 9319 2993
03 9800 4677
02 4285 5577
The HACCP Australia endorsement and accreditation programme supports organisations achieving Food Safety excellence in their
products. The HACCP endorsement is geared to those organisations that are required to supply compliant or ‘HACCP Approved’
products and services to their safety conscious customers. This independent assessment and verification of fitness for purpose is a
valuable tool when a product or service is targeted at a food safety and HACCP conscious market. Such products will be:
1.
2.
3.
4.
5.
Well designed with ‘food safe’ characteristics
Non-Toxic
Easy to clean
Likely to reduce the risk of any form of contamination
Designed for a low consequence of error in use